Description
The nostalgic super sweet, bottom of the cereal bowl vibe of this no-churn ice cream is an homage to Milk Bar’s Cereal Milk.
Ingredients
2½ cups heavy cream
2¼ cups cornflakes
14-ounce can sweetened condensed milk
1 tablespoon brown sugar, packed
½ teaspoon salt
2–3 tablespoons Irish cream liqueur, optional*
Instructions
Preheat the oven to 300 degrees F.
Spread the cornflakes on a parchment-lined baking sheet. Bake for 15 minutes, until lightly toasted. Cool completely.
In a bowl or pitcher, vigorously mix together the heavy cream and cooled cereal. Let steep for 20 minutes at room temperature.
Strain the mixture through a fine-mesh sieve, using the back of a ladle or spatula to wring the cream out of the cornflakes. Do not force the cornflakes through the sieve. Place the strained mixture in the refrigerator for 30 minutes.
Place the heavy cream, sweetened condensed milk, brown sugar, salt, and vodka in the bowl of a stand mixer. Start on low speed to combine the ingredients then slowly raise the speed to medium. Whisk until soft peaks form and the mixture is airy. Place the mixture in an airtight container and freeze for 6 hours or overnight.
Serve with a topping of crushed cornflakes.
Notes
*You may use vodka if you prefer. Alcohol helps to keep the ice cream soft because it never freezes hard. If you omit the alcohol, allow the ice cream to sit at room temperature for 10 minutes before serving.
- Prep Time: 15 minutes
- Inactive Time: 6 hours, 50 minutes
- Cook Time: 15 minutes
- Category: Ice cream
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 230.64
- Sugar: 16.15 g.
- Sodium: 143.12 mg
- Fat: 15.9 g.
- Saturated Fat: 10.1 g.
- Carbohydrates: 19.19 g.
- Fiber: 0.13 g.
- Protein: 3.38 g.
- Cholesterol: 50.45 mg.
Keywords: cornflakes, sweetened condensed milk